Mysore Pak is rich, soft and delicious Indian traditional sweet. Silky soft Ghee Mysore Pak literally melts in mouth and slides down your throat cheering your senses. Chickpea flour, sugar and ghee are the only three main ingredients in making this recipe. Mysore Pak is much loved festive favorite sweet recipe.
What is Mysore Pak?
Mysore | Mysuru is a beautiful heritage city of Karnataka. Located in southern part of the state, this city is at the foothills of Chamundi Hills. Mysore is famous for Mysore Sandal Soap, Mysore Silk Sarees and Mysore Ink. Born in this city is our today’s recipe rich and delicious Mysore Pak.
In Mysore Pak, pak means pakkam, which is sticky sugar syrup. By adding chickpea flour to the sticky sugar syrup and upon stirring the mixture will turn thick.
Then, ghee is added to this mixture and cooked till lump free soft fudge is formed. Ghee brings taste, shine and softness in this sweet. So, the name Ghee Mysore Pak is given to this recipe.
History of Mysore Pak
As the history of this recipe goes, it is said that chief chef Kakasura Madappa made this for the Maharaja of Mysore, Krishna Raja Wodeyar IV. He wanted to present something new to the king and in the process, he came up with this warm and delicious chickpea fudge.
Mysore Pak is thick, sweet, soft and fudgy chickpea flour recipe. In this recipe, chickpea flour (besan) and sugar syrup are cooked by stirring continuously. When the mixture forms a lump free fudge, we add ghee to make it soft. This Indian style chickpea flour fudge is popular baby shower sweet recipe.
Mysore Pak Varieties
Basically there are two types of Mysore Pak’s. One is soft and melt in mouth and other one is hard and slightly chewy.
Thanks to our innovative Mithai Shopwala’s, you can see many different varieties in Mysore Pak these days.
–> Sada Mysore Pak – Plain Mysore Pak
–> Beet Mysore Pak – Fine grated beet root or beet juice is added to make this Mysore Pak.
–> Carrot Mysore Pak – Finely grated carrot or carrot juice is added to Mysore Pak.
–> Milk Mysore Pak – This Mysore Pak is made by adding milk powder.
–> Special Ghee Mysore Pak
–> Cashew Mysore Pak
–> Dates Mysore Pak
–> Almonds Mysore Pak
–> Honey Mysore Pak
–> Jaggery Mysore Pak | Bellam Mysore Pak
Best Indian Festive Sweets
Mysore Pak Recipe Ingredients
The ratio plays an important role in making Mysore Pak. The softness and sweetness depends on the ratio of chickpea flour, ghee and sugar. In this recipe, chickpea flour, sugar and ghee are in equal ration (1:1:!).
Chickpea Flour | Besan | Gram Flour – This is very commonly available ingredient in Indian kitchens. I prefer using fine quality organic chickpea flour in making this recipe.
Sugar – You can use granulated sugar or fine sugar.
Ghee – Ghee brings shine and softness in the sweet. So, be generous with ghee.
Water – Just a little to melt sugar.
Recipe Notes
Recipe For Homemade Chickpea Flour
My friend’s mom from whom I learnt to make this recipe of Mysore Pak makes her own chickpea flour by grinding roasted chana dal (putnalu | putane). Using fine sieve, she sieves the flour 2-3 times before using. The chickpea flour is ready for use. Use as required and store the remaining in clean and dry moisture-free air tight container.
Step-by-Step Instructions
- Swift chickpea flour twice to avoid lumps. Grease a plate or cake tin with ghee and set aside.
- In a heavy bottom cooking vessel, add sugar and water. Stir on low flame till sugar completely dissolves.
- Stir continuously scrapping the sides of the vessel. Once the sugar syrup reaches one string consistency, by continuously stirring with wooden spatula, add chickpea flour and mix until they are no lumps.
- This is bit tricky, but you can master it with a simple trick of continuous stirring.
- Cook for 4-5 minutes, until the mixture thickens. Now start adding ghee by continuously stirring. Keep stirring till ghee is completely absorbed.
- Take a small plate filled with water. Drop a small drop of the above mixture on to it. Using your fingers try to make a ball. If you can make a ball easily, then our Mysore Pak is ready.
- Pour the mixture on a greased plate and quickly spread evenly.
- After 10 minutes run sharp knife and make impressions.
- Cut into desired size pieces. You can cut mysore pak in round or diamond or square.
- Generally, mysore pak pieces are rectangle or square in shape.
- Leave this to cool completely. Once the mixture turns cool, run the knife through the impressions.
Tips To Make The Best Ghee Mysore Pak At Home
The color of Mysore Pak depends on the chickpea flour we use.
After chickpea flour, ghee is one very important ingredient in making this sweet. Be generous with ghee.
Do not over cook the sugar syrup. When the sugar syrup reaches one string consistency, lower the flame and add chickpea flour.
Do not over cook sugar syrup. This will turn the Mysore Pak pieces hard and brittle.
Adding ½ tbsp. of baking powder to the flour will give hard Mysore Pak which is very famous in Andhra especially in the Ongole region.
Ghee Mysore Pak Recipe
Mysore Pak is rich, soft and delicious Indian traditional sweet. Andhra Style Ghee Mysore Pak which literally melts in mouth is made with chickpea flour, sugar and ghee as main ingredients. Mysore Pak is mainly made during festivals and celebrations.
Ingredients
- 1 cup Chickpea Flour | Besan
- 1 cup Sugar
- ¼ cup Water
- 1 cup Ghee (Clarified butter)
Instructions
How To Make Mysore Pak At Home
- Swift chickpea flour twice to avoid lumps. Grease a plate or cake tin with ghee and set aside.
- In a heavy bottom cooking vessel, add sugar and water. Stir on low flame till sugar completely dissolves.
- When the sugar syrup reaches one string consistency (Check Notes), by continuously stirring with wooden spatula, add chickpea flour and mix until they are no lumps.
- Cook for 4-5 minutes, until the mixture thickens. Now start adding ghee by continuously stirring. Keep stirring until the ghee is completely absorbed.
- Take a small plate filled with water. Drop a small drop of the above mixture on to it. Using your fingers try to make a ball. If you can make a ball easily, then our Mysore Pak is ready.
- Pour the mixture on a greased plate and quickly spread evenly.
- After 10 minutes, using a sharp knife, make impressions to get desired shapes (round or diamond or square).
- Leave this to cool completely. Once the mixture turns cool, run the knife through the impressions.
- Cut into pieces accordingly. Serve and store the remaining in a clean and dry air tight container.
- Add love to make Msyore Pak taste 'Yummy'.
Notes
How To Check One String Consistency?
It is very easy. Keep an eye on the sugar syrup. When the syrup turns to thicken, test by rubbing a drop of sugar syrup between your forefinger and thumb. When a single thread is formed when forefinger and thumb are pulled apart, then our syrup is ready to use.
Storing Ghee Mysore Pak
When the mysore pak reaches room temperature, store the pieces in a clean and dry moisture free air tight container.
Stays fresh for 2-3 days.
In fridge, mysore pak stays fresh for a week.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 6mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 2g
Veena Theagarajan says
Looks so tasty and rick Maysore pak
Nusrath Jahan says
Perfectly explained recipe. ..I personally am a fan of hard mysore pak.
Aps Prabhu says
I love mysore pak…but the ghee that goes in keeps me a little away from it 😉
yum pictures
Rafeeda - The Big Sweet Tooth says
I am drooling seeing the mysore pak but that amount of ghee is indeed scary… hehe… Looks so melt in the mouth, I even like the hard ones, we get that for weddings here… 🙂